Blueberry And Lemon Sherbet

The kids will love this berry special alternative to ice-cream.

The ingredient of Blueberry And Lemon Sherbet

• 2 x 150g punnets blueberries
• 1 cup 220g caster sugar
• 1 cup 250ml water
• 1 2 cup 125ml liquid glucose
• zest and juice of 1 lemon
• 2 cups 500ml buttermilk
• ice cream cones optional to serve

The Instruction of blueberry and lemon sherbet

• make sugar syrup place sugar water and liquid glucose in a small saucepan cook stirring over high heat until sugar dissolves and mixture boils boil for a further 10 seconds then remove from heat allow to cool
• place blueberries 150ml of the sugar syrup and 1 4 cup water in a small saucepan stir over low heat for 2 minutes or until blueberries are soft and their colour is darker remove from heat allow to cool process mixture in a food processor for 1 minute or until smooth strain through a fine sieve into a bowl
• in a second bowl combine lemon rind 1 4 cup lemon juice buttermilk and remaining sugar syrup freeze for 6 hours or until frozen place the bowl from an electric mixer into the fridge or freezer until chilled remove sorbet from freezer then using a wooden spoon break sorbet into smaller pieces place sorbet in chilled mixing bowl then use the paddle attachment of your electric mixer to beat for 2 minutes or until smooth level surface then return to freezer for at least 2 hours or until firm
• meanwhile freeze blueberry mixture following the same process as for the lemon sorbet
• remove buttermilk mixture from freezer stand at room temperature for 2 minutes using a spatula spread frozen blueberry mixture over buttermilk using a folding action swirl together while turning the bowl place in an ice cream container freeze until firm serve in cones

Nutritions of Blueberry And Lemon Sherbet

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